I’ve been on a real caribbean kick lately, making everything from beef patties to Trinidadian Chicken Roti. But if there’s one thing there is no short supply of around here it’s pumpkin. So I’m stirring it up with this Coconut Curry Pumpkin Soup.
The Fall is a great time to get a variety of pumpkins and squash. So I thought what better way to fulfill a healthy craving than with some Coconut Curry Pumpkin Soup. You can’t walk anywhere around here without seeing a pumpkin. And of course, if you bought your pumpkins a bit before Halloween it might be time to put it to better use.
Yes, do it. Go ahead cut that pumpkin in half, scoop the seeds out, put it on a sheet pan and roast that baby. Don’t be scared. Roast it at 400 degrees for about 45 minutes and you’ve got you base for this soup. Of course, you could just buy a can of pumpkin puree. That works too. Of course, you do whatever works for you.
Quick, delicious and warming on a cold, wet day. It’s a great way to make use of what you may already have in your house. It’s also wonderful because it’s super healthy. Not just because it’s pumpkin, which is a filling because of the fiber but also because it has ginger in it. Of all the reasons why ginger is good I’m all about it today because half of the house is sick and the other half is not. Since ginger’s said to be great for fighting off infections. I’m pressuring everyone to slurp up.
When I’m sick, my mom always gives me ginger and lemon. I guess it’s the cure all. This soup is the cure all for a cold day.
Coconut Curry Pumpkin Soup
- 1 tablespoon olive oil (coconut oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 tablespoon curry powder
- 2 teaspoons all spice (nutmeg, cinnamon & clove mixture)
- pinch of Kosher salt
- dash pepper (white pepper)
- 3 cups pumpkin puree
- 1/8 cup of brown sugar
- 2 cups vegetable stock
- 1 (14 ounce) can of coconut milk
Heat oil in a large pan over medium high heat.
Add onions and saute until translucent.
Add garlic and ginger and cook until fragrant (1 minute).
Stir in curry powder, all spice, salt and pepper and stir.
Then stir in pumpkin puree and brown sugar.
Whisk in vegetable stock and bring to a boil.
Add coconut milk and lower heat.
Season with salt and pepper.
And your tasty bowl of warm it done. What was that? Like 20 minutes? Nice!